WATCH: How to Make Chicken Pastel

This hearty chicken and vegetable dish is a must-try!


Chicken Pastel is a Filipino chicken and vegetable dish in rich, creamy sauce. Try this easy recipe for a satisfying lunch.


3 tablespoons vegetable oil

1 whole chicken, cut into pieces

1 medium onion, chopped

3 cloves garlic, chopped

fish sauce (patis), to taste

pepper, to taste

1 8-ounce can pineapple tidbits, syrup reserved

2 tablespoons condensed milk

1 370-ml can evaporated milk

1 medium carrot, cut into 1½-inch cubes

2 medium potatoes, cut into 1½-inch cubes

110 grams cheddar cheese, grated


1 Heat oil in a large saucepot. Add chicken and cook until brown on all sides. Set aside.


2 In the same saucepot, sauté onions and garlic until fragrant. Return the cooked chicken in the saucepot. Season with fish sauce and pepper.


3 Add pineapples and syrup. Cook until liquid is reduced.


4 Add condensed milk and evaporated milk. Simmer over medium heat until thick.


5 Add potatoes and carrots. Cook until vegetables are tender and chicken is cooked through.


6 Add grated cheese and mix until cheese is melted.


7 Transfer to a serving dish and serve hot.


This dish is a delicious mix of chicken, milk, and pineapples-making it ideal for kids, too.

Swap out chicken for beef!

Make the Ilocano favorite and encase it in golden, buttery pastry!

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